Created exclusively for King Oscar by award-winning Chef Marcus Samuelsson, this recipe for Bucatini with Royal Mackerel Fillets, Swiss Chard, Preserved Lemon and Chili…
1 can 4.05oz King Oscar Mackerel Royal in Olive Oil, drained and broken into bite-size chunks
½ cup panko breadcrumbs
5 tbsp extra virgin olive oil, divided
2 tbsp parsley, chopped
Zest and juice from 1 lemon
8 ounces dried bucatini
½ red onion, diced
3 garlic cloves, minced
1 Calabrian chili packed in oil, drained and finely minced (or substitute 1 tsp red chili flakes)
2 cups Swiss chard, cut into strips
2 tbsp preserved lemon rind, minced
Here's what you do...
- 1 Heat 2 tbsp of olive oil in a large skillet. Once hot, add in the breadcrumbs and cook, stirring often, until golden brown, about 2 minutes. Transfer to a bowl and mix in chopped parsley and lemon zest. Season lightly with salt and set aside.
- 2 Cook pasta in a large pot of well-salted water until just al dente. Drain and set aside, reserving ½ cup of pasta water for later.
- 3 In the same large skillet used to cook the breadcrumbs, heat the remaining olive oil over medium-high heat. Cook red onion for 5 minutes, or until tender and translucent. Add in the garlic and chili, cooking for another minute. Next, add in the Swiss chard and preserved lemon. Season with salt, cover and cook until wilted, about 2 minutes. Toss in the bucatini next along with the reserved pasta water. Cook until the pasta has absorbed most of the liquid and the sauce has taken on a glossy sheen. Gently combine the mackerel and transfer to 4 plates. Garnish with breadcrumbs and a drizzle of olive oil.